36 surprisingly dangerous foods that can kill you

Hidden dangers

Navigating what is – and isn’t – safe to consume can be tricky. Some foods might seem completely harmless but, if stored or eaten without proper care, they can actually be the most likely to cause harm. One in 10 people fall ill each year due to eating contaminated food, according to the World Health Organization. Certain foods are more susceptible to contamination and require careful preparation, while others are best avoided altogether.

Read on for some foods with surprising hidden dangers.

Nutmeg

Grating a little nutmeg over your mac ’n’ cheese, adding it to gnocchi dough or using it in your favourite mulled wine recipe is very unlikely to have any side-effects (other than making these things even more delicious). In large doses, however, it can cause myristicin poisoning, whose symptoms include headaches, nausea, dizziness and hallucinations. In rare circumstances, it can be fatal. Using no more than a tiny amount is recommended.

Farmed salmon

There’s a lot of debate around whether farmed salmon is bad for health. On the one hand, all oily fish contain health-boosting omega-3 fats. On the other, salmon raised in fish farms has been compared to a “toxic junk food” by the Organic Consumers Association. The flesh tends to be fattier than that of wild-caught salmon and has also been found to contain potentially health-harming toxic chemicals.

Chillies

Everyone has a different level of tolerance when it comes to chilli heat. Some can mainline a super-hot Thai salad without flinching while, for others, a mild chicken tikka masala is enough to make their eyes water. Chilli peppers can cause other issues aside from a burning sensation, though. In some cases, eating chillies can cause abdominal pain, cramps and diarrhoea, especially for those who have irritable bowel syndrome.

Sushi

It’s rare that enjoying sushi, poke or ceviche will cause any health issues unless you have allergies. But the widespread popularity of raw fish dishes has coincided with increased reports of sickness related to worm infections. Eating raw, smoked or improperly frozen fish infected with anisakis (herring worm) can cause severe abdominal pain and vomiting, though the worm can’t survive in the human intestine – and reputable sushi chefs are trained to flash freeze fish to kill parasites.

Oysters

Raw is the default way to serve oysters, freshly shucked, on the half shell and with a generous squeeze of lemon. But they can carry harmful bacteria and viruses and cause vibriosis, a disease whose symptoms include diarrhoea, cramping, nausea, vomiting, fever and chills. In the US, around 80,000 people get vibriosis annually and 100 people die from it every year. Only eating cooked oysters will greatly reduce the risk.

Peanuts

Peanut allergies are among the world’s most common, with one in every 200 people having a reaction in some populations. While most of us are fine to enjoy chicken satay and peanut butter, the consequences for those who do have an allergy can be lethal. The tiniest exposure to peanuts can cause the throat to swell to the extent it’s impossible to breathe. Those with allergies should always carefully read food packaging, notify restaurant staff and carry necessary medication.

Chicken

Chicken is one of the most popular meats and it’s also among the most susceptible to contamination and can cause health problems if handled and prepared incorrectly. Raw chicken often carries salmonella and campylobacter, which can cause flu-like symptoms, nausea and vomiting. Minimise risk by cooking poultry to an internal temperature of 73.9°C (165°F), never wash raw chicken and use a separate knife and cutting board when preparing it.

Eggs

Along with potatoes, eggs are one of our most versatile foods. But they can also pose a health risk. Eggs can contain salmonella and, when several raw eggs are mixed together, the bacteria will spread. Served as soft scrambled eggs, poached eggs with runny yolks or in a Hollandaise sauce or mayonnaise, they can then make you sick. Cook them fully to be completely sure, and only consume salad dressings and raw egg dishes that contain pasteurised eggs.

Tuna

Cooking seafood properly is no sure-fire way to avoid sickness. According to the FDA, tuna and other dark-meat fish release a toxin called scombrotoxin at temperatures above 15.5°C (60°F) which can’t be killed by cooking, canning or freezing. Symptoms of contamination can be similar to both food poisoning and an allergic reaction: tingling around the mouth, hives, a drop in blood pressure, dizziness and itchiness, followed by vomiting, diarrhoea, respiratory distress and heart palpitations.

Rice

Rice is one of the world’s staple foods, however studies have revealed it contains higher levels of arsenic, a cancer-causing toxin that comes from the soil, than many other crops. The effects depend on how much you eat, however, and eating rice a couple of times a week is unlikely to cause any issues. Rice can also contain food-poisoning bacteria that can be unsafe if cooked rice is left at room temperature or reheated incorrectly.

Unpasteurised milk

Drinking raw or unpasteurised milk has become more popular as some view it as a superfood, but drinking it has been compared to “playing Russian roulette”. The UK Food Standards Agency warns against drinking milk that goes “straight from the cow to the bottle”. It suggests we only drink milk that has been heat-treated to kill potential E. coli, salmonella, campylobacter and listeria, and pregnant women, young children and anyone with low immunity should definitely avoid raw milk and cheeses.

Elderberries

These deeply pigmented purple berries are believed to contain health-boosting antioxidants, while the rest of the plant contains the far less desirable cyanide. It’s unlikely you’ll intentionally ingest the leaves, twigs, roots and seeds from an elderberry bush, but it’s worth taking the time to separate out the fruit. And avoid eating the berries raw: they contain a toxic substance that can cause nausea and diarrhoea.

Absinthe

Absinthe has had a bad rap for some time. Nicknamed the Green Fairy and linked to hallucinations, it was banned in many countries in the early 20th century. It’s made with woodworm, which contains thujone – a substance that can cause delirium and seizures in high doses. The concentration of thujone in food and drink is now restricted by law, though absinthe’s typically high alcohol content means it should still be approached with caution.

Bitter almonds

Bitter almonds are used to make almond extract, marzipan and that most Christmassy of cakes, stollen. They are also highly poisonous if eaten raw, because they contain cyanide. Just four can cause light-headedness, nausea and abdominal cramps in an adult, and just seven can be enough to kill a child. They’re safe if cooked, though they’re nevertheless illegal in the US.

Raw sprouts

Sprouts such as clover and mung bean sprouts seem unlikely culprits. The unassuming vegetable is grown in warm, humid conditions that happen to be ideal for bacteria to flourish. There have been several cases of beansprouts linked to outbreaks, including a 2011 E. coli outbreak thought to have killed 29 people in Germany. Only consume raw sprouts labelled 'ready to eat’ – all others should be cooked thoroughly. Children, elderly people and pregnant woman should avoid them altogether.

Rare beef

That rare steak or tartare comes with a risk attached, especially for children, pregnant women and anyone with a weakened immune system that makes them more susceptible to food poisoning. Chops and steaks need to reach an internal temperature of 63°C (145°F) to kill any harmful bacteria (beef can harbour E. coli and salmonella) or 71°C (160°F) if it’s ground. Use a meat thermometer to be sure.

Pink pork

There has been debate around whether serving particular cuts of pork, like loin, tender and pink should be considered safe. Raw pork can carry trichinosis – causing stomach pain and vomiting – pork tapeworm and hepatitis E, which causes inflammation of the liver. Pork mince should be cooked to 71°C (160°F), according to US guidelines, while cuts can be cooked to 63°C (145°F), when they should still have a hint of pink in the middle. The UK NHS recommends cooking pork all the way through.

Green potatoes

There’s a reason spuds are kept in the dark (or should be, anyway). When exposed to the light, potatoes can turn green due to chlorophyll – and this could signal a bigger problem than them looking a bit unappetising on your plate. It can cause a build-up of solanine, a toxic alkaloid that can cause diarrhoea, nausea, cramping, headaches, and very rarely, life-threatening consequences. Cut away any small green areas before cooking, and avoid fully green potatoes completely.

Lunch meats

Most deli meats have a high fat content and are classed as processed foods, linked to an increased risk of heart disease, Type 2 diabetes and cancer. Some are also cured using nitrites, believed to be carcinogenic. A more serious issue can occur when harmful bacteria reach cooked meat before it’s packaged, as in a 2018 case when hams were recalled after a possible listeria contamination. Only consume cold cuts from shops with good food safety standards and store according to packet instructions.

Wild mushrooms

Foraging for mushrooms sounds like the ultimate in self-sufficiency, but you really need to know what you’re looking for. Much of nature’s produce can be deadly. Poisonous mushrooms include fool’s mushroom and autumn skullcap. The death cap is particularly insidious as it resembles edible varieties, smells good and (apparently) tastes delicious. Not that you’re guaranteed to tell the tale – it’s highly toxic and can cause kidney and liver failure.

Raw kidney beans

Raw kidney beans contain a toxin called phytohaemagglutinin, also known as kidney bean lectin, that’s poisonous to humans. Research shows that just eating a few raw kidney beans can cause severe stomach pains, nausea and vomiting. Symptoms usually pass fairly quickly, but in rare cases it can be more serious. It’s easily avoided, though: soak the beans and then boil for at least 10 minutes before consuming, reducing the toxin’s levels to harmless.

Romaine lettuce

Leafy greens don’t seem particularly threatening, but crinkly romaine lettuce was identified as the culprit in an E. coli outbreak, which affected people in several American states in 2018. The original contamination was thought to be from animal waste in the soil. It’s now (and generally) considered safe to eat romaine lettuce again, however, and the CDC in the US is investigating how to prevent future outbreaks.

Agave syrup

Agave syrup, extracted from plants native to South American, is often present in health foods as a sugar alternative because it’s naturally occurring and low in glucose. But it has been suggested it could actually be more harmful to health – and we’re not talking about tequila shots here (that’s a whole other story). Agave syrup is dangerously high in fructose and, if consumed often, can cause increased belly fat and fatty liver disease. Use sparingly.

Raw cashews

The cashews you find in most shops have been shelled, steamed and roasted, which is just as well. Raw cashews – which are actually seeds harvested from cashew apples – contain urushiol, a chemical also found in poison ivy. The substance comes from the shell, is toxic if ingested and can burn the skin or cause rashes.

Rhubarb leaves

Some crops have surprisingly delicious greenery – pea shoots, for example, or radish tops (try blitzing them into a pesto). Rhubarb leaves, however, are not safe for human consumption. They contain oxalic acid, which can form oxalate crystals in your kidneys. Eating those dark, rubbery green bits can affect breathing, cause nausea, create a burning sensation in the mouth and throat and, in extreme cases, lead to kidney failure. Stick to the tart, pretty-in-pink stems.

Fruit stones

You’re probably not snacking regularly on apricot pits or apple pips. But even accidentally swallowing or chewing on fruit stones should be avoided, as they contain a compound that turns into hydrogen cyanide in the body. The doses are small, so unless you consume a large amount the effects are unlikely to be fatal – but it’s worth knowing in case you’re tempted to blitz whole fruits, pips and all, into smoothies.

Jelly sweets

Don’t panic if you’re a fan of wine gums – not all jelly sweets are dangerous. Some contain a thickening agent, konjac, which creates a slippery texture and hard shell seen as a choking hazard. Several countries, including Australia, the UK and those in the EU, have banned sweets, like jelly cups, that contain the substance.

Star fruit

Bittersweet, apple-like star fruits contain oxalic acid and caramboxin, which – though safe for most of us to consume – can have a toxic effect for those with kidney problems, as they are unable to process it normally. According to the National Kidney Foundation in the USA, consumption of the fruit by those with kidney disease can affect the brain, as caramboxin is a neurotoxin. In some rare cases it can also be fatal.

Raw cassava

Nutty, starchy cassava is a staple in South America, prized for its versatility – it can be used for anything from flour to chips. But, eaten raw or improperly prepared, the root vegetable can pose a risk. The tubers contain a compound called linamarin, which turns to cyanide. It’s safe to eat when cooked, whether boiled, grilled or steamed.

Kinder Surprise

Don’t panic – there aren't any dangerous ingredients in Kinder chocolate. This popular sweet-and-toy combo has been banned in the US since the 1930s because of what’s inside the chocolate shell. Having a non-edible object inside an edible one is classed as a choking hazard by the FDA. A new version – Kinder Joy – is now on sale in the country, with the chocolate and the toy in separate halves.

Raw honey

While most shop-bought honey has been pasteurised to kill bacteria, raw honey – pretty much straight from the beehive – is known to contain more antioxidants, vitamins and minerals. But the potential benefits need to be weighed alongside the risks, as raw honey can contain bacteria spores called clostridium botulinum, which attack the nervous system and can lead to botulism poisoning, causing paralysis.

Casu marzu

The name casu marzu translates as ‘rotten cheese’. If that isn’t enough to put you off, how about the fact it contains fly larvae? This soft, gooey hunk is created by leaving sheep’s cheese out for cheese flies, which lay eggs inside the rind. When the larvae hatch, they feast on the cheese and break down the fats. It's considered a delicacy on the Italian island of Sardinia, where it’s been made for thousands of years. It’s also considered dangerous to eat, and is illegal to buy or sell.

Detox tea

Detox teas and drinks that make promises of weight loss and health benefits should be approached with caution, as some popular natural ingredients carry potential dangers. Many contain senna and valerian, which are natural herbs but can force unnatural weight loss by having a laxative effect. Senna can irritate the digestive system and cause chemical imbalances. Medical professionals also warned of dangers after a woman became over-hydrated after taking valerian and collapsed with a seizure.

Cookie dough

Licking the spoon feels like a rite of passage, or at least a well-deserved treat after whipping up a cake or batch of cookies. But the CDC in the US warns against it, pointing out that consuming raw dough can make you sick. Flour sometimes contains harmful bacteria and E. coli, while raw eggs can carry salmonella. Only cooked dough – or cookie dough ice cream – is safe.

Bacon

Don’t panic – no one is planning to ban the bacon sandwich. But consuming processed meats, including those rashers, is linked to an increased risk of cancer, according to the World Health Organization. Eating 50g per day – the equivalent of two rashers of bacon – raises the risk of getting bowel cancer by 18%. If you’re consuming more than that, the risk is said to be even higher. Another study found a link between foods like bacon and sausages and an increased risk of breast cancer.

Hot dogs

Eating the odd hot dog shouldn’t do any harm – just take it slowly. The humble sausage in a bun is a common choking hazard, particularly for young children. The popular snack is the number one cause of food-related choking in young children in the US, accounting for 17% of cases. They’re also classed by the World Health Organization as a processed food, linked to increased risk of certain cancers.

Now discover how long you can safely store your favourite foods without getting ill